#SaltCooking

[adamsandler1122]

Use our organic cooking blocks of Himalayan salt to elevate your dishes.

Perfect for grilling, searing, and serving, our versatile Himalayan salt blocks add a natural saltiness to your food without extra seasonings. They ensure even heat distribution for perfectly cooked meals and infuse dishes with essential minerals like calcium, magnesium, and potassium. Easy to clean and reuse, these blocks bring health benefits and gourmet quality to your kitchen.

[saltone381-blog]

Himalayan Salt Shop by SALTPUR visit us for informative blogs and beautiful range of salt lamps- contact: Salman or visit http://www.saltpur.co.za #giftshopssouthafrica #onlineshoppingsouthafrica #onlineshopping #southafrica #shopping #saltlamps #saltlampsrock #saltlampsuk #braai #saltcooking #saltcookingslab (at South Africa - Johannesburg) https://www.instagram.com/p/B_LQ3GUJuni/?igshid=1vtxu9x51jo4i

[hautesucre]

Steel Cut Oats

Steel Cut Oats!❤️ One of my favourite breakfasts – Here’s a quick recipe to enjoy throughout the week. I enjoy a bowl with lots of berries and maple syrup. How do you like your Oats? #HAUTESUCRESteel Cut Oats Recipe:1 cup steel cut oats3 cups waterShred 1 pear, 3 datesPinch of saltCook in an Instant Pot for 7 minutes, natural release, or forced released. Transfer to a bowl and top with fresh…

[181delicatessen]

The big reveal! ! New in beautiful range of gifts from @salthouseandpeppermongers gorgeous Himalayan pink salt bowls, cooking blocks and pestle & mortars..not to mention the shot glass!! Bring on the tequila :-) Happy Friday everyone ..swipe left for more #salthouse #salthouseandpeppermongers #himalayanpinksalt #181delicatessen #saltcooking #eattastefully #181fridayfavourites #181favourites

[sjecblogarchive]

FROM THE GREEN CORNER:LENTEN PRACTICE OF MEATLESS MONDAYS

04/07/2022

BY SJECWARRENTON

FROM THE GREEN CORNER:LENTEN PRACTICE OF MEATLESS MONDAYS

Consider what would happen if each member of St. James’ continued the practice of meatless Mondays after Easter– and even added additional days. Agriculture is responsible for about 9% of total US greenhouse gas emissions. Livestock accounts for almost half of that figure. Beef cattle alone are responsible for about a quarter of the emissions from US agriculture. Additionally, imported beef from South America ( often used by fast food restaurants) is causing deforestation in the Amazon rainforest. Consider the difference we could make with this simple change.

SHEPHERD’S PIE:Mashed potatoes: cook and mash 4 large baking potatoes or use instant.Filling:1med. onion, peeled and chopped1 T olive oil2 cloves garlic, mninced1 t. ground cumin4 carrots, peeled and sliced28 oz. can stewed tomatoes, chopped, reserving juice2 T. tomato paste3/4 C. vegetable broth1 1/2 C. EACH thawed frozen corn kernels, peas15 oz. can kidney beans, drained and rinsed1/2 t. saltCook the onion in oil until softened, add garlic, cumin, carrots, and 1 T. water. Cook, covered 5 min.Add tomatoes with juice, tomato paste, broth, simmer until reduced by half.Stir in corn, peas, kidney beans, salt and pepper.Pour filling into 10” quiche pan and smooth mashed potatoes on top. Bake in preheated oven at 350 until filling is bubbly, about 20 min.

NEW GMU CLIMATE CENTER TO HELP COMMUNITIES:https://www.gmu.edu/news/2022-03/masons-virginia-climate-center-will-help-local-communities-meet-challenges-climate

CLIMATE CHANGE & YOUNG PEOPLE:

https://interfaithpowerandlight.salsalabs.org/youthvgovwebinar/index.html?eType=EmailBlastContent&eId=2ee4bb8f-c4a3-4ce3-8ce0-67cb8aea8841

FOR MORE INFORMATION ABOUT CREATION CARE IN YOUR DIOCESE:https://www.thediocese.net/resources/organizations/committees-and-commissions/committee-on-stewardship-of-creation/

[strictlyfavorites]

Wow Your Guests With These Crispy Coconut Cone Appetizers with Shrimp, Avocado, and Lime from Top Chef Winner Paul Qui

If you're looking to really impress your guests this holiday season, bake up a batch of these yummy and exotic appetizers from Top Chef winner Paul Qui. He devised a dainty coconut shell and filled it with an inspired spicy seafood salad. "It's citrusy and light with lots of amazing textures," says the chef and owner of qui and East Side King in Austin, Texas. He took his inspiration for the dish from the Vietnamese street-food crepes bánh xèo.

Cones

Makes: 18 cones

Ingredients:

2/3 cup all-purpose flour2 tbsp sugar2 cups coconut milk (use a full-fat variety like Thai Kitchen brand)¼ tsp saltCooking sprayDirections:

1. Mix flour, sugar, coconut milk, and salt in a bowl; chill for an hour or more. Once cold, stir again to make sure all ingredients are incorporated.

2. Set waffle maker to setting No. 4; when hot, mist with cooking spray. Ladle 1½ tsp batter onto the grids of the waffle iron. Close lid; bake until green light comes on, indicating that they are finished. Waffles should be golden brown (it may take a few tries to get them just right).

3. Roll waffles while hot using the cone mold (included with machine). Handy tip: Immediately lay the hot waffle on a thin dishcloth to use as a protective layer for your fingers as you wrap the waffle around the mold and press it into a cone shape. Let cool.

Filling

Ingredients:

½ lb. boiled shrimp peeled, de-veined, and quartered1 avocado, dicedJuice and zest from 1 lime1 clove garlic, minced¼ cup minced onions¼ tsp chili powder1 jalapeño minced, seeds removed10 sprigs of cilantro with stems, minced; reserve some for garnishSalt to tasteDirections:

Mix all ingredients together and keep cold.

Dipping Sauce

Ingredients:

¼ cup fish sauce¼ cup sugarJuice from ½ lime1 cup water1 clove garlic, minced1 tbsp Sambal chili paste

Directions-Mix all ingredients together and chill

[nancy2806]

Peyajkoli Bhaja (Onion Stalks Stir Fry)

Ingredients– 2 medium potatoes, cut into 1” long pieces1 bunch of onion stalks, cut the sameA pinch of turmeric powder 1/2 tsp black pepper powder Salt to taste2 tbsp mustard oil Method – Heat oil in a kadhai (preferably cast iron)Add the potatoes. Cook covered till nearly doneAdd the onion stalks. Mix wellAdd turmeric powder, black pepper powder and saltCook uncovered till tender

[shirtnshirts]

Feel free to repost! 😊

Naked Salmon Burgers

Servings: 4 • Size: 1 burger • Old Pts: 6 pts • Points+: 7 pts Calories: 290 • Fat: 15 g • Carb: 11 g • Fiber: 3 g • Protein: 26 g • Sugar: 2 g Sodium: 397 mg • Cholesterol: 113 mg Ingredients: For the Spicy Sriracha Mayo: 3 tbsp light mayonnaise (Hellman's) 1 tbsp sriracha For the salmon patties: 1/4 cup red bell pepper, diced 1/4 cup yellow bell pepper, diced 6 tbsp panko 1 clove garlic, minced 1 pound wild salmon fillet 1 large egg, lightly beaten 1/2 tablespoon reduced sodium soy sauce 1 teaspoon fresh lemon juice 1/4 teaspoon kosher saltcooking spray 4 cups baby arugula 4 oz avocado, sliced DIRECTIONS: Combine mayonnaise and sriracha, set aside. Remove the skin from the salmon, and cut about a 4 oz piece off. Place in a food processor or chopper to finely chop. This will help hold the burgers together. With a knife finely chop the remaining salmon. In a medium bowl combine the salmon with the bell peppers, panko and garlic. In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine. Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking. Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through. Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!

[saltone381-blog]

Himalayan Salt Shop by SALTONE visit us for informative blogs and beautiful range of salt lamps- contact: Salman OR Michelle or visit http://www.saltone.co.za #giftshopssouthafrica #onlineshoppingsouthafrica #onlineshopping #southafrica #shopping #saltlamps #saltlampsrock #saltlampsuk #braai #saltcooking #saltcookingslab